Name: Puerto Rican Rum Glazed Jumbo Shrimp with Crispy Onions and Avocado Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Ingredients: 2 avocados, peeled, diced; 1/2 cup tomatoes, diced; 1/4 cup red onion, diced; 2 tablespoons chopped cilantro, to taste; 2 limes, juiced; Salt, to taste; Hot pepper sauce, to taste; 4 (1- inch) wide onion rings; Cajun seasoning mix; Flour; Buttermilk; Vegetable oil, to fry; 2 cups dark rum; 3 star anise; 2 cinnamon sticks; 12 juniper berries; 1 lemon, zested; 2 cloves; 1/2 bay leaf; 1 cup molasses; 8 extra large shrimp

Directions

Avocado Salad: In a large bowl, combine the avocado, tomatoes, red onion, and cilantro. Season to taste with lime juice, salt and hot pepper sauce.
Onion Rings: Combine the flour and the Cajun seasoning mix and dunk onions in this mixture, then dunk onions in the buttermilk. Repeat this process once. Fry the onion rings until golden brown in a large pot with vegetable oil at 350 degrees.
Glaze: In a large saucepan, combine rum, star anise, cinnamon sticks, juniper berries, lemon zest, cloves, bay leaf and molasses. Reduce until it becomes thick like a glaze.
Shrimp: Grill shrimp in a grill pan. Brush with glaze and cook for 1 or 2 minutes on each side.
Assembly: Arrange fried onion rings in center of plate. Spoon avocado salad into onion rings. Arrange cooked shrimp on top of salad.

Recipe courtesy of Alex Garcia, Calle Ocho, New York, NY

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Puerto Rican Rum Glazed Jumbo Shrimp with Crispy Onions and Avocado Salad

AVOCADO SALAD:

ONION RINGS:

GLAZE:

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